Less than 1 hr
Coconut Crusted Pork Chops with Curried
Apples & Garlic Roasted Potatoes
- 4 – 3/4 ” boneless pork loin chops
- 1 egg, beaten
- ¾ c shredded coconut
- 1/3 c corn starch
- ½ tsp salt
- 15 cracks fresh black pepper
- ½ tsp curry powder
- 2 apples, cored and cubed
- 2 heaping tbsp raisins
- ½ c walnuts, roughly chopped
- 1 – 2 tsp curry powder (to your taste)
- 1 tbsp butter
- 1 tbsp natural sugar (or honey)
- 8 sm potatoes, scrubbed and cut into wedges
- Drizzle of olive oil
- Salt, Pepper, and garlic granules to taste
- 3 c fresh mixed greens
- drizzle of olive oil
- drizzle of apple cider vinegar
- sliced tomatoes and cucumber
(to garnish salad)
Step by Step Instructions
Set oven to 375° and line a large baking sheet with parchment paper.
Scrub potatoes, dry them, cut into wedges, and place them in a large bowl. Add a healthy drizzle of olive oil to the bowl along with the salt, pepper, and garlic granules. Mix potatoes until evenly coated in olive oil and seasoning, then spread them over the baking sheet and pop them into the oven for 25 minutes.
Place coconut, cornstarch, salt, pepper, and 1/2 tsp curry powder into a shallow dish and mix well.
Add the beaten egg to another shallow dish.
Coat each pork chop with egg, then press it (both sides) into the coconut mixture, giving it a little shake once coated, to remove any excess, and set aside on a plate.
Remove potatoes from the oven once they have roasted for 25 min. Push the potatoes to the sides of the pan to make room for the pork chops, and place the pork chops in the center of the pan.
Return the pan to the oven for another 20 minutes, or until the pork chops are cooked through and the crust is golden brown.
While the chops are in the oven, prepare the curried apples.
Melt the butter in a medium sized heavy pot over medium high heat. Add the apples, raisins, and walnuts, and saute until the apples begin to brown, then lower the heat and add the curry powder and sugar/honey and maintain a gentle simmer for 5 minutes. If the mixture is too dry and grainy, add a little more butter and a splash of water.
Turn the heat to low and cover the curried apples to keep warm until the pork chops are done.
When the potatoes and pork chops are done, remove from oven and serve them over 4 plates and top each pork chop with a heaping spoonful of curried apple. Add greens to each plate, top with sliced tomatoes and cucumber, and drizzle with oil and vinegar. Dinner is ready! Serve and enjoy!!